Oats Dosa

Serves 4

Ingredients
Oats 1 cup
Besan ¼ cup
Sooji ¼ cup
Fresh buttermilk  2 cups
Onions 2 finely chopped
Green chillies finely chopped
Cashew nuts broekn to smaller pieces
Black pepper seeds – Jeera 1 tsp crushed coarsely
Salt to taste
Oil

Get Cooking!
1. Powder the oats in a mixer.
2. To the buttermilk, add the powdered oats, besan and rava, salt. Mix thoroughly.
3. To this add the pepper-jeera, cashew nuts, green chillies, onions. Mix these in well.
4. Pour the batter onto a hot griddle like you would make a rava dosa.
5. This goes well with onion chutney.

Cracked Wheat Dosa

This is a variation to the cracked wheat dosa previously posted

Ingredients
Cracked wheat – 1 cup
Urad dal – ¼ cup
Cumin seeds – 1 tsp
Pearl onions – 5
Green chillies – 2
Salt to taste
Oil

Get Cooking!
1. Soak the cracked wheat and the urad dal separately.
2. Grind the urad dal like one does for idli
3. Mix in the onions, jeera, green chillies, , curry leaves, cracked wheat and grind to a thick batter.
4. Mix both the batters. Add salt and forment for about a couple of hours or 3.
5. Add in water to bring the batter to dosa batter consistency.
6. Pour the batter onto a pre-heated tawa and spread it around to make a dosa.
7. Cook till it turns lightly brown on both sides adding a few drops of oil if needed. (generally not required if cooking on a non-stick tava)

Vegetable Semia Uthappam

This is a good variation while using semia. This dosa comes out to be a little thick.

Ingredients
Semia
Yogurt
Mixed vegetables chopped (any eg.., carrots, peas..)
Onion chopped finely
Salt
Chilli powder
Oil

Get Cooking!
1. Soak the semia in yogurt and set aside for 15- 20 minutes.
2. While the semia gets soaked, roast the onions and the vegetables adding a little salt for the same.
3. Mix in the roasted vegetables with the soaked semia.
4. Add in some salt, chilli powder and mix well to get the a thick batter (like that of adai for eg.,)
5. Pour the batter onto the tawa and cook it up like adai with some oil.
6. Serve warm with yogurt or tomato chutney.

Tips
You could add a little rice flour to help the binding of all the ingredients and to lend some crispness.

Milagu Kozhambu

This is a spicy variation of vetha kozhambu. A Chettinad preparation

Ingredients

Small onions (peeled) ½ cup
Tamarind about the size of a small lime
Black pepper seeds 1 tsp
Red chillies 4
Tuvar Dal 1 tsp
Urad dal 1 tsp
Mustard seeds ¼ tsp
Asafoetida ¼ tsp
Curry leaves
Salt
Oil

Get Cooking!

1. Slice the onions finely
2. Soak the tamarind in tepid water. Squeeze out the tamarind essence and keep it aside.
3. Roast the pepper seeds, chillies, tuvar and urad dals in a little oil till they are golden brown. Add curry leaves and grind to a paste.
4. In a kadai, heat some oil. Add the mustard seeds, asafoetida and some curry leaves. When the mustard seeds splutter, add the onions and roast them till they are golden brown.
5. Add the ground paste to this and roast till the raw smell is gone.
6. Add the tamarind essence, salt. Add some water.
7. Boil it well till the oil separates from the kozhambu.
8. Serve with idlis, dosas or rice.

Tips
You can add some ginger with the masala for the paste.

Adai

Dosa variety

Ingredients

1 cup tuvar dal, chenna dal, urad dal
2 cups boiled rice or rice
Red chillies 5 or 6 or 6 green chillies
Ginger
Chopped curry leaves 1/4tsp
Asafoetida powder 1 tsp
Coconut grated (optional)
Salt to taste
Cilantro chopped
Oil for pan frying

Get Cooking!

1. Soak the dals & rice together for about 2 hours.
2. Drain and grind coarsely with the chillies, salt, cilantro, ginger, curry leaves, asafetida, coconut into a batter to make a dropping consistency.
3. Proceed to make like dosas—heat tawa or griddle, pour a little oil then some batter and spread out into a circle.
4. Make a small hole or a couple in the middle of the adai. Pour a little oil all around and a little bit in the holes. Cook on medium heat.
5. Once the bottom side is browned up (will come off clean once done), flip it over, cook until that is brown.
6. Serve with coconut chutney or milagai podi and sambhar.

Tips
Can enhance this by adding chopped onions to the batter. Some add peas or cubed, peeled potatoes in which case the adai will be thicker.
I once replaced the rice with cracked wheat, cut some tomatoes, onions and made the batter…the adai came out pretty good.
My mum asked me to soak the rice separately and the mix of dals separately and then grind them separately. This turns out real good too Easy to get the right consistency

Rava Dosa

Ingredients

Rava/Sooji 1 Cup
Maida 1 Cup
Rice Flour 1 Cup
Salt to taste
Water 3 cups
Onion Chopped 1 Cup
Mustard seeds 1 tsp
Green chillies chopped 2-3
Urad dal 1 tsp
Cashews 1 tsp (optional)
Thuvar dal 1 tsp
Asafoetida
Oil for seasoning
Coriander leaves chopped
Curry leaves

Get Cooking!

1. Mix maida, rava and rice flour well. Soak this for 1 hr with 1 cup water.
2. Add salt, chopped onions, chopped coriander leaves.
3. Season with mustard seeds, chopped green chillies, cashews, urad dal , asafoetida and curry leaves.
4. Add 2 more cups of water, more if need be to make the batter to a watery consistency.
5. Heat the griddle; pour the watery batter onto it. Rotate the griddle to spread the batter around.
6. Cook till it is brown and crisp adding oil.
7. Serve hot with chutney, milaga podi, sambhar


Tips

I replaced a little quantity of the water with some buttermilk. Make sure the dosa on the griddle is poured out onto a thin layer…easier if the batter is watery ( Mix the batter well so that it is uniform and not lumpy. The dosa usually has a lot of holes The dosa comes out better (more crispy and supposedly tastier) if an iron griddle is used instead of the usual non-stick one (but you end up using more oil on the flipside ).

Kazhi Kindi Dosa

A type of dosa

Ingredients

Rice -1 cup
Grated coconut -½ cup
Salt
Oil

Get Cooking!

1. Soak the rice.
2. Grind the rice with coconut.
3. Take the batter out.
4. Wash the mixer with water. Boil that water and pour it into the batter.
5. Add salt (less than required as the batter takes the saltiness)
6. Pour a ladle of the batter on a heated tawa such that you make it in the shape of a dosa. i.e.., Do not spread the batter like usual dosa…
7. Cook it only on one side, covered… adding oil as required

Cracked Wheat Dosa

Dosa is a common south Indian food which comes in many varieties, flavours and with various accompaniments. Ideally a breakfast item, it is also eaten as a ‘tiffin’ all through the day.

This variation is ideal for diabetics and is tasty too.

Ingredients

Cracked wheat
Tomato
Green or red chillies
Salt to taste

Get Cooking!

1. Soak the cracked wheat for say half an hour.
2. Grind the soaked wheat, tomato, chillies together to dosa batter consistency
3. Mix in the salt (careful as this tends to take up salt easily…so to be on the safe side, add less than usual amount).
4. Pour the batter on a pre-heated tava and spread to make it round.
5. Cook till it turns lightly brown on both sides adding a few drops of oil if needed. (generally not required if cooking on a non-stick tava)
6. Serve with sambhar/chutney/milagai podi or all .

Tips

This tastes pretty good without any chillies too

Pesaratu

Dosa variety from Andhra Pradesh

Ingredients

1 cup moong daal -cleaned and soaked for an hour
Green chillies-chopped to taste
Red chillies
Ginger
Chopped curry leaves 1/4tsp
Asafoetida powder 1 tsp
Salt 1/4cup
cilantro-chopped
Oil for pan frying

Get Cooking!

1. Drain the daal and grind coarsely with the chillies, salt, cilantro, ginger, curry leaves, asafoetida into batter to make a dropping consistency.
2. Proceed to make like dosas—heat tawa or griddle, pour some batter and spread out.
3. When edges start to rise, pour oil all around and a little bit on top. Will come off clean when cooked.
4. Serve with coconut chutney or milagai podi and sambhar.

Tips

Can enhance this by adding chopped onions to the batter. Some add even peas, small cubes of potatoes in which case the pesaratu will be thicker. To make pesaratu crispy, can add some rice flour to the batter or soak some rice along with the daal before making the batter.